Sous-Chef Traiteur

The Sous-Chef Traiteur serves as the right hand to the Production Chef, overseeing and coordinating a brigade of 5 to 8 kitchen staff while actively participating in culinary production operations. This role ensures the continuity and quality of production across various workstations, managing team motivation, scheduling, and communication between the Production Chef and the brigade. The position requires maintaining high standards of food safety, hygiene, and product quality within a central kitchen environment.